The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Speedy chicken & mango rice salad
The perfect dish for a sunny day (or a rainy one, for that matter!), this super-fast warm salad zings with flavour. Sizzled chunks of chicken breast and spring onion join cucumber, onion, green pepper and rice in a zippy chilli lime dressing, finished with refreshing mango and a sprinkle of coriander.
SWK: High protein
Plants 5
quick cook
Serving size
Ingredients
- 6 spring onion
- 600g diced chicken breast
- 280g basmati rice
- 1 cucumber
- 2 x chilli
- 2 onion
- 2 pepper
- 1 handful of fresh coriander
- 4 tsp fish sauce (Fish, Crustaceans) (Anchovy Extract (FISH), Salt, Sugar.)
- 4 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 unwaxed lime
- 1 mango
Nutritional Information
Calories: 476
Protein: 44g
Carbs: 75g
Fat: 2.8g
Ingredients
- 300g diced chicken breast
- 1 chilli
- 1 onion
- 3 spring onion
- 140g basmati rice
- 1 midi cucumber
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 pepper
- 1 handful of fresh coriander
- 2 tsp fish sauce (Fish, Crustaceans) (Anchovy Extract (FISH), Salt, Sugar.)
- 1 unwaxed lime
- 1 mango
Nutritional Information
Calories: 501
Protein: 45g
Carbs: 81g
Fat: 3.2g
Speedy chicken & mango rice salad
The perfect dish for a sunny day (or a rainy one, for that matter!), this super-fast warm salad zings with flavour. Sizzled chunks of chicken breast and spring onion join cucumber, onion, green pepper and rice in a zippy chilli lime dressing, finished with refreshing mango and a sprinkle of coriander.
Cook time:
20 mins
Cuisine:
Asian
Food group:
Poultry
Allergens: Fish, Soya
Cooking Instructions
Before you start
- saucepan
- Large non stick frying pan
Sizzle the chicken
- Slice the spring onions into roughly 2cm pieces.
- Spritz a large non-stick frying pan with cooking spray and put it over a high heat. Fry the spring onions and chicken for 6-8 mins, until the chicken is golden brown and cooked through.
Simmer your rice
- Meanwhile, cook the rice in boiling water for 10-12 mins, then drain.
Peel, slice & dice
- At the same time, halve the cucumber lengthways and slice into roughly ¼cm-thick half-moons. Finely dice the chillies (deseed for less heat).
- Peel and finely dice the onions, then deseed the peppers and dice into roughly ½cm squares. Finely chop the coriander.
Zhuzh up the rice
- Stir the cucumber, chillies (to taste), fish sauce and tamari into the frying pan. Grate in the lime zest, then halve the limes and squeeze in the juice (to taste) and pour in 100ml water (150ml for 4 portions). Stir well and cook for 1 min.
- Mix the onions, peppers and half the coriander into the frying pan along with the rice, then remove from the heat.
Prep your mango & serve
- Stone the mango, scoop out the flesh and dice into roughly 1cm cubes.
- To serve, sprinkle the rice salad with the diced mango and the rest of the coriander.